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Onion Burgers with Avocado Dressing

It's finals week, which for me has meant a lot of campus food and frozen pizza. I have little will or time to cook. This weekend I was craving something homemade; something new. Tom and I flipped through his mom's Every Day with Rachael Ray and decided on abbreviating one of her summer grilling recipes.

I was blown away by how good it was. The burger, although there were no traces of pinkness in the middle, was soft and melted in our mouths. The burger's flavor itself was exquisite. I'm not sure if it was the onion juice or maybe the poultry seasoning that lent to the unique taste that I was to replicate in every other burger I ever make. The avocado sauce was awesome as well. The leftovers could be used for technically anything; I was thinking dip for chips or topping on a cold cut sandwich.

In a bowl, combine the beef, sauces and seasoning together. In order to get onion juice for the burger, grate the onion over the bowl to catch the juice. (I used about 1/3 of the small onion per burger.) Combine and shape into patties, then place on heated skillet and drizzle with olive oil so the burger does not stick to the pan. Meanwhile, combine the dressing ingredients in a bowl. (For the jalapeño, we grated it so the dressing would not have chunks, then added some of the seeds to add more of a bite.) If you own a food processor, you can mix it that way, but I just mushed up the avocado and stirred by hand. Cook the burgers until they are no longer pink inside. Eat on buns with a slice of cheese if you would like and top with avocado sauce!